Mango Flourless CakeMike Reid
- 125g Mango Puree
- 125g Ground Almonds
- 110g Caster Sugar
- 3 Whole Eggs
- 1 Tsp Baking Powder
- Grease your cake Mould
- Preheat the oven to 180°
- Beat the eggs until light and fluffy. Add the mango, almonds, sugar and baking powder to the bowl and mix thoroughly, then pour into your individual cake moulds.
- Bake for about 25 minutes or until the cake is firm to touch and lightly golden
- Cool in the tin before turning it out
Tip: Mango puree can be made from fresh or frozen mango pieces, blitz to a smooth puree.
For chef quality results, we recommend using Anolon cookware!
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